Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows is a side dish that serves 8. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 249 calories. For 63 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Rachael White requires brown sugar, salt, pecans, and egg. Plenty of people made this recipe, and 520 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, you might also like recipes such as Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}, Baked Sweet Potatoes with Marshmallows, and Baked Acorn Squash Slices with Brown Sugar and Pecans.

Servings: 8

 

Ingredients:

1/2 cup brown sugar

3 tablespoons butter, cubed

2 teaspoons cinnamon

1 egg, lightly beaten

2 tablespoons flour

1 1/2 cups mini marshmallows

1/3 cup chopped pecans

pinch of salt

5 sweet potatoes

Equipment:

bowl

oven

microwave

knife

potato masher

baking sheet

Cooking instruction summary:

Preheat the oven to 375 degrees F. For the topping, combine all of the ingredients (except the marshmallows) in a small bowl.Mix with a fork until the mixture is well combined and resembles sand. Set aside. Poke 3 or 4 holes in each sweet potato with a fork or pairing knife. Microwave them until the flesh is soft, about 5 minutes. Turn the potatoes halfway through cooking. When the potatoes are cool enough, cut them in half lengthwise. Scoop out the flesh, leaving enough next to the skin to support the filling later on. Collect the flesh in a medium bowl and set aside. Place the skins on a baking sheet and bake until the edges are browned and slightly crisp, about 15-20 minutes. While the skins are cooking, combine the sweet potato flesh with the egg, brown sugar and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture. Remove the skins from the oven and scoop the filling, dividing it evenly. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty and bubbly. Remove from the oven and top each potato with marshmallows. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.Serve immediately.

 

Step by step:


1. Preheat the oven to 375 degrees F. For the topping, combine all of the ingredients (except the marshmallows) in a small bowl.

2. Mix with a fork until the mixture is well combined and resembles sand. Set aside. Poke 3 or 4 holes in each sweet potato with a fork or pairing knife. Microwave them until the flesh is soft, about 5 minutes. Turn the potatoes halfway through cooking. When the potatoes are cool enough, cut them in half lengthwise. Scoop out the flesh, leaving enough next to the skin to support the filling later on. Collect the flesh in a medium bowl and set aside.

3. Place the skins on a baking sheet and bake until the edges are browned and slightly crisp, about 15-20 minutes. While the skins are cooking, combine the sweet potato flesh with the egg, brown sugar and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.

4. Remove the skins from the oven and scoop the filling, dividing it evenly. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty and bubbly.

5. Remove from the oven and top each potato with marshmallows. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.

6. Serve immediately.


Nutrition Information:

Quickview
300k Calories
3g Protein
7g Total Fat
55g Carbs
4% Health Score
Limit These
Calories
300k
15%

Fat
7g
12%

  Saturated Fat
3g
20%

Carbohydrates
55g
19%

  Sugar
27g
31%

Cholesterol
31mg
11%

Sodium
143mg
6%

Get Enough Of These
Protein
3g
8%

Vitamin A
20203IU
404%

Manganese
0.66mg
33%

Fiber
4g
20%

Vitamin B6
0.32mg
16%

Potassium
524mg
15%

Copper
0.29mg
15%

Vitamin B5
1mg
13%

Magnesium
43mg
11%

Vitamin B1
0.15mg
10%

Phosphorus
93mg
9%

Vitamin B2
0.13mg
8%

Iron
1mg
7%

Calcium
66mg
7%

Folate
22µg
6%

Selenium
3µg
5%

Vitamin B3
0.98mg
5%

Zinc
0.72mg
5%

Vitamin C
3mg
4%

Vitamin E
0.62mg
4%

Vitamin K
3µg
3%

Vitamin D
0.19µg
1%

covered percent of daily need
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